Angus The Bull Cabernet Sauvignon is the best wine I’ve tasted under this label. Cedar, nutmeg, dried-banana overtones on good, strong,dark-fruit flavours.
The wine is bold and straightforward, and the tannins are assertive and ripe. It’s well built to partner red meats. Drink now to 2020. 14.5 per cent alcohol. Food Rare steak.
As ever, the wine is competently made, competitively priced, and in this wonderful vintage rises well above its station in life.” James Halliday’s Australian Wine Companion ’15
Reviews – Vintage 2010 James Halliday, 2013 Edition
92 Points. Good purple hue, excellent varietal character, cassis / blackcurrant, ripe tannins and subtle oak doing no more than is needed. Best in the line since it was started, an ideal full-bodied match for a rich, rare rump steak. Drink by 2020.
Campbell Mattinson, The Wine Front
Whether it’s the grape sourcing, the year or the winemaking I’m not sure, but this is the most accomplished release of The Bull to date. It doesn’t just have grunt, it has elegance. It tastes of boysenberry, blackcurrant, bay leaves and dark olives and it lingers appreciably through the finish. Tannin is fine but unobtrusive. Balance is to a tee. It’s made to be consumed young but this will hold/develop well over the medium term if you so desire.”
The philosophy behind Angus The Bull is to create a unique and innovative wine that provides the ideal accompaniment to prime beef. Each year the most promising parcels are hand selected and blended from premium Angus The Bull Cabernet Sauvignon.